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Lemon Garlic Shrimp Scampi in a Slow Cooker (4 Servings)

Ingredients

• 1.5 pounds raw shrimp, shelled and deveined
• 4 garlic cloves, chopped
• 1/4 cup chicken broth (preferably low-sodium)
• Zest of 1 lemon
• 1/4 cup freshly squeezed lemon juice
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• Salt to taste
• 2 teaspoons finely chopped fresh parsley
• Extra lemon slices for garnish

Preparation

1. In the base of your slow cooker, lay the raw shrimp.
2. In a bowl, whisk together the chicken broth, minced garlic, lemon zest, lemon juice, red pepper flakes, black pepper, and a pinch of salt.
3. Pour the garlic-lemon sauce over the shrimp in the slow cooker.
4. Top the shrimp with a couple of slices of butter.
5. Cover and cook on low for approximately 2 hours, or until the shrimp are pink and opaque throughout. Be sure to check at the 1.5-hour mark to avoid overcooking, as slow cookers can vary in power.
6. Once done, sprinkle with fresh parsley and gently stir to combine the flavors.
7. Serve hot with extra lemon wedges for a zesty touch.

Tips and Variations

• If you enjoy parmesan, feel free to sprinkle some before serving.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of water and add during the last 30 minutes of cooking.
• If you’re not a fan of parsley, try swapping it with basil or thyme for a different flavor.
• If using frozen shrimp, add an extra 30-60 minutes to the cooking time.

Promotional Information: Don't rush the process – the secret ingredient to delicious shrimp scampi is patience! While the slow cooker won’t provide a traditional sear, it locks in all the flavorful ingredients. Plus, it's a perfect dish for busy weekdays. Grazie, amigos!